This month we have dedicated the weekends to Spring cleaning in anticipation of the new member of the family. More time in the house does mean more time for some leisurely weekend cooking. A long time favourite around these parts is falafel ever since I first tasted them in the sublime Cafe Kino in Bristol.
Cafe Kino Falafels.
This recipe has been reproduced with the kind permission of Cafe Kino in Bristol. They’ve just moved to a new larger venue at 108 Stokes Croft, can’t wait to visit.
1 cup of dried chickpeas (soaked over night – it is worth it, cans don’t come close)
1 small onion
1 small bunch of fresh coriander
1 small bunch of fresh parsley
1 clove garlic
1 tsp cumin
1/3 tsp cumin seeds
- Grind the soaked chickpeas in a food processor until they get really small and the mixture starts to stick to itself. Put it into a bowl.
- Process the remaining ingredients until they are finely chopped.
- Mix the herbs and spices into the ground chickpeas either in the bowl or by returning to the food processor.
- Shape your falafel. Usually they are shaped into balls but we do them as mini patties. I keep sizing to the palm of my hand as they need to cook quickly.
- In a wide deep pan heat about 1cm depth of olive oil & sunflower oil mixed. When the oil is up to temperature fry your falafel for about two minutes on each side. (If you have one, you could do this in a deep fryer). I have also done them in the oven brushed with a little oil for about 10 – 15 minutes.
- Serve in warmed pitta with lashings of hummus and some peppery leaves.
I always make a massive batch and freeze loads. To cook from frozen give them 20 minutes in an oven at 200°C – easy supper for a tired Mama.